Chocolate ice cream cake

Portions per dessert: 14 portions              Weight of portion: 91 g

EQUIVALENTS: 1 1/3 EQUIVALENT SERVING STARCH

INGREDIENTS
1 packet Sweet & Balance Cake Mix
1 packet Sweet & Balance Chocolate Ice Cream Mix
15 g. (2 tablespoon) JOTIS cocoa
10 g. (1 tablespoon) brandy
120 g. (6 tablespoons) Sweet & Balance Strawberry Jam

PREPARATION
Prepare the Cake Mix following the instructions on the packet. Put the half of the dough in a round No. 26 tin and add the cocoa and cognac to the other half of the mix and continue to beat for 1-2 minutes. Put the mix in the tin. Put a fork in the dough and use it to make circles, forming patterns with the dough. Bake according to instructions, leave the cake to cool and then remove from the tin. Cut one slice (about 1/3 of the cake) off the top of the cake, and crumble it. Put the remaining cake back in the tin and close the springs.  Prepare the Chocolate Ice Cream Mix following the instructions using milk. Add the crumbled cake to the ready mix and stir with a spoon. Spread the ice cream on the cake and put the cake in the freezer to freeze. Once frozen, take out of the tin and spread Strawberry Jam on top the top.

Sweet & Balance Chocolate Ice Cream Mix is prepared with milk or alternatively, for those who wish, using one of Fytro plant based drinks (https://fytro.com.gr/fytro-product-catego/rofimata-products/), in the same quantities as milk.